For the pepper relish, place all ingredients in a
For the pepper relish, combine all ingredients in a
Combine red and green peppers, onion and jalapeno pepper in a Dutch oven; add boiling water to cover pepper mixture.
Let stand 5 minutes; drain.
Combine vinegar, sugar and salt, stirring well. Pour over pepper mixture.
Bring mixture to a boil over medium heat; boil 5 minutes, stirring occasionally.
Chill.
Serve with fish.
Yield:
1 quart.
hrough.
For the red pepper relish, place all of the relish ingredients into
puree all remaining ingredients (except relish) until smooth and divide marinade
teaspoon of the mixture for the pepper relish.
Rub the remaining
ish combine all the ingredients for the relish; cover and refrigerate until
Melt butter and cook onion about 5 minutes.
Add chicken broth and sweet potatoes.
If using fresh potatoes, simmer until soft. If using canned potatoes, heat for 5 minutes.
When potatoes are tender, strain soup.
Place solids in blender with a little liquid and puree.
Add mixture back to liquid and add jalapeno pepper, corn kernels, salt and pepper.
Serve in soup bowls with sour cream on top.
eturn to casserole. Stir in jalapeno pepper and corn.
Cook 5
uart baking dish.
Bake for 25-30 mins or until
For Spicy Olive Relish Mayonnaise:
Combine the red peppers, jalapeno, garlic, mayonnaise and
ach of salt and black pepper. Mix very thoroughly with clean
In a small bowl combine 1/2 tsp of the cardamom, the salt, and black pepper. Rub both sides of chicken with oil; sprinkle evenly with spice mixture.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170\u00b0F), turning once.
For relish, in a medium bowl combine pineapple, sweet pepper, cilantro (or parsley), lime juice, green onion, jalapeno pepper, and the remaining 1/4 teaspoon cardamom. Serve chicken with relish. If desired, garnish with herb sprigs.
jalapeno pepper, and cilantro.
Season with salt and pepper and refrigerate for at
Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeno pepper, and black pepper together in a mixing bowl until evenly blended. Cover, and refrigerate 20 to 30 minutes to allow the flavors to blend.
n the onions, garlic, diced jalapeno pepper, coriander and cumin; stirring until
rained jalapeno pepper.
Cover and cook on low-heat setting for 5
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
an over medium-low heat for 5 to 7 minutes, stirring
In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.